Professional Documents
Culture Documents
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Bondet, V., Brand-Williams, W., and Berset, C. 1997. Kinetics and mechanism of
antioxidant activity using the DPPH free radical method. LWT Food
Science and Technology 30: 609-615.
Bouderbala, S., Lamri-Senhadji, M. Prost, J., Lacaille-Dubois, M.A., and
Bouchenak, M. 2008. Changes in antioxidant defense status in
hypercholesterolemic rats treated with Ajuga iva. Phytomedicine 15: 453461.
Brand-Williams, W., Cuvelier, M.E., and Berset, C. 1995. Use of a free radical
method to evaluate antioxidant activity. LWT Food Science and
Technology 28: 25-30.
Brody, T. 1994. Nutritional Biochemistry. Academic Press INC. California.
Cai, J., Yang, Lin., He, H.J., Xu, T., Liu, H.B., Wu, Q., Ma, Y., Liu, Q.H., and
Nie, M.H. 2014. Antioxidant capacity responsible for a hypocholesterolemia
is independent of dietary cholesterol in adult rats fed rice protein. Gene 533:
57-66.
Chandrashekar, P., Lokesh, B.R., and Krishna, A.G.G. Hypolipidemic effects of
blends of coconut oil with soybean oil or sunflower oil in experimental rats.
Food Chemistry 123: 728-733.
Chen, S.Y., Ho, K.J., Hsieh, Y.J., Wang, L.T., and Mau, J.L. 2012. Contents of
lovastatin, -aminobutyric acid and ergothioneine in mushroom fruiting
bodies and mycelia. LWT-Food Science and Technology 47: 274-278.
Chiou, A., Kalogeropoulos, N., Boskou, G., and Salta, F.N. 2012. Migration of
health promoting micronutrients from frying vegetable oils to French fries.
Food Chemistry 133: 1255-1263.
Choi, Y., Lee, S.M., Chun, J., Lee, H.B., and Lee, J. 2006. Influence of heat
treatment on the antioxidant activities and polyphenolic compounds of
Shiitake (Lentinus edodes) mushroom. Food Chemistry 99: 381-387.
Chopra, M. and Thurnham, D.I. 1999. Antioxidants and lipoprotein metabolism.
Proceedings of the Nutrition Society 58: 663-671.
Das, S., Vasisht, S., Snehlata, Das, N., and Srivastava, L.M. 2000. Correlation
between total antioxidant status and lipid peroxidation in
hypercholesterolemia. Current Science 78 (4).
Dawidowicz, A.L., Wianowska, D., and Baraniak, B. 2006. The antioxidant
properties of alcoholic extracts from Sambucus nigra L. (antioxidant
properties of extracts). LWT-Food Science and Technology 39: 308-315.
Dittrich, R., Dragonas, C., Kannenkeril, D., Hoffmann, I., Mueller, A., Beckmann,
M.W., and Pischetsrieder, M. 2009. A diet rich in Maillard reaction products
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Min, B. and Ahn, D.U. 2005. Mechanism of Lipid Peroxidation in Meat and Meat
Products A Review. Food Science and Biotechnology 14 (1): 152-163.
Mishra, S. and Singh, R.B. 2010. Effect of Mushroom on the Lipid Profile, Lipid
Peroxidation and Liver Function of Aging Swiss Albino Rats. The Open
Nutraceuticals Journal 3: 248-253.
Molyneux, P. 2004. The use of the stable free radical diphenylpicrylhydrazyl
(DPPH) for estimating antioxidant capacity. Songklanakarin Journal of
Science and Technology 26: 211-219.
Moreira, R.G., Elena, C.P.M., and Barrufet, M.A. 1999. Deep Fat Frying. Aspen
Publisher, Inc. Gaithersburg, Maryland.
Murray, R.K., Granner, D.K., and Rodwell, V.W. 2006. Harpers Illustrated
Biochemistry. Twenty-Seventh Edition. The McGraw-Hill Companies Inc.
United States.
Nicoli, M.C., Anese, M., and Parpine, M. 1999. Influence of processing on the
antioxidant properties of fruit and vegetables. Trends in Food Technology
10: 94-100.
Niki, E. 2008. Lipid peroxidation products as oxidative stress biomarkers.
BioFactors 34: 171-180.
Nuraeni, I. 2009. Pengaruh Asupan Redestilat Asap Cair Tempurung Kelapa
terhadap Kadar Malonaldehyde (MDA) Plasma dan Aktivitas Superoxide
Dismutase (SOD) serta Perubahan Histologi Ginjal dan Hati Tikus
Percobaan. Sekolah Pascasarjana, Fakultas Teknogi Pertanian, Universitas
Gadjah Mada. Yogyakarta.
Palacios, I., Lozano, M., Moro, C., DArrigo, M., Rostagno, M.A., Martinez, J.A.,
Garcia-Lafuente, A., Guillamon, E., and Villares, A. 2011. Antioxidant
properties of phenolic compounds occurring in edible mushrooms. Food
Chemistry 128: 674-678.
Pandey, M.K., Mittra, P., and Maheshwari, P.K. 2012. The Lipid Peroxidation
Product as a Marker of Oxidative Stress in Epilepsy. Journal of Clinical and
Diagnostic Research 6: 590-592.
Parjimo dan Andoko, A. 2007. Budidaya Jamur Tiram: Jamur Kuping, Jamur
Tiram, dan Jamur Merang. PT Agromedia Pustaka. Jakarta.
Pavlov, A., Kovatcheva, P., Georgiev, V., Kolera, I., and Ilieva, M. 2002.
Biosynthesis and radical scavenging activity of betalains during the
cultivation of red beet (Beta vulgaris) hairy root cultures. Z. Naturforsch
57c: 640-644.
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Pangan, Fakultas
Yogyakarta.
Teknologi
Pertanian,
Volden, J., Borge, G.I.A., Hansen, M., Wicklund, T., and Bengtsson, G.T. 2009.
Processing (blanching, boiling, steaming) effects on the content of
glucocinolates and antioxidant-related parameters in cauliflower (Brassica
oleracea L. ssp. botrytis). LWT-Food Science and Technology 42: 63-73.
Wasser, S.P. and Weis, A.L. 1999. Medicinal properties of substances occurring
in higher Basidiomycocetes mushrooms: current perspective (review).
International Journal of Medicinal Mushrooms 1: 31-62.
Yang, J.H., Lin, H.C., and Mau, J.L. 2002. Antioxidant properties of several
commercial mushrooms. Food Chemistry 77: 229-235.
Yilmaz, Y. and Toledo, R. 2005. Antioxidant activity of water-soluble Maillard
reaction products. Food Chemistry 93: 273-278.
Zhang, Q., Saleh, A.S.M., Chen, J., and Shen, Q. 2012. Chemical alterations taken
place during deep-fat frying based on certain reaction products: A review.
Chemistry and Physics of Lipids 165: 662-681.